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Lemon Victoria sponge with lemon butter icing

  • Timer Prep 25 min
    Cook 15 min
  • Chart 505.0 cal/
  • Chef hat Medium


Zest the lemons. Lightly beat the eggs. Soften the butter. Sift the self-raising flour. Soften the butter. Sift the icing sugar.

For the Sponge

For the Icing

For the Decoration

And the rest...

  1. 1 Heat the oven to 180°C/ 350°F/gas 4 (160°C for fan ovens). Butter 2 x 18cm round cake tins per cake being made and line with non-stick baking paper.
  2. 2 Beat together the butter, sugar and zest until fluffy.
  3. 3 Gradually add the eggs, beating well between each addition. (If the mixture begins to curdle, add a spoonful of flour with each addition of egg.)
  4. 4 Lightly fold in the flour.
  5. 5 Divide the mixture evenly between the tins. Bake for 20-25 minutes until the tops are just firm to the touch.
  6. 6 Cool for 5 minutes, then turn out onto a cooling rack.
  7. 7 To make the icing, beat together the lemon zest and butter, then gradually beat in the icing sugar. Add just enough lemon juice to make a spreadable consistency.
  8. 8 When the cakes are cool, spread one with half the icing, then place the other on top and spread with the remaining icing. Leave for 2 hours to allow the icing to set.
  9. 9 Heat the sugar and 50ml water per cake being made in a saucepan. When the sugar dissolves, add the lemon peel and simmer for 30 seconds
  10. 10 Leave to cool, then use to decorate the top of the cake.
  • Average per serving
  • Calories 505.0kCal
  • Fat28.2g
  • Saturated16.2g
  • Salt0.24g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg